Cooking & Baking

MayReasonRule

(3,169 posts)

5. I'd Never Done Turkey This Way Either...

Fri Nov 29, 2024, 03:04 PM

Nov 2024

The ratio I used was from online as well...

3 quarts buttermilk
128grams fine sea salt (about 7 tablespoons)

I put it in a 2 1/2 gallon plastic food storage bag and buttermilk brined it for 48 hours.

After I removed the backbone I cut the turkey into pieces for better browning and easier temp control within the individual pieces when I roasted it.

Here's the recipe that I used to 'guide' me this time around.

We each agreed that it was our favorite for flavor, texture, and moistness.
Turkey smoked over Pecan wood and Jack Daniels Barrel chunks had been our favorite until this time around.

I'll have to try the buttermilk brine next on a duck, smoke it and make a gumbo.
I love gumbo!

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It's turkey frame soup day. [View all] Arkansas Granny Nov 2024 OP

I never stuff my turkey with stuffing but vegetables that I use for my soup. kimbutgar Nov 2024 #1

I don't know what all we have available for veggies today, Arkansas Granny Nov 2024 #2

Currently Roasting A Buttermilk Brined Turkey Carcass And Making A Roux For A File' Turkey Gumbo! MayReasonRule Nov 2024 #3

I've never heard of buttermilk brine. Off to Google the recipe. Arkansas Granny Nov 2024 #4

I'd Never Done Turkey This Way Either... MayReasonRule Nov 2024 #5

I love gumbo, too. Arkansas Granny Nov 2024 #6

I like to marinate chicken breasts in buttermilk Marthe48 Nov 2024 #7

I made buttermilk pie this year. It's one of our favorites. Arkansas Granny Nov 2024 #8

I found a recipe I like Marthe48 Nov 2024 #9